SEEKH KEBAB

Today I want to share with you the recipe for one of my favourite Indian/Pakistani dishes: seekh kebab. Whenever we eat out, we never fail to order some as an appetiser. They are made of minced lamb with spices and are cooked on skewers, traditionally in a tandoor oven. They are usually served with hari chutney (either plain or mixed with yogurt) and they are delicious with naan! And that is exactly how I served them: with hari chutney, garlic naan, onion slices, tomatoes and lemon wedges! And there you have it, a complete and delicious Indian meal! If you like them spicier, you can increase the dose of chilly powder, I usually keep it on the lower side for the little ones. I hope you enjoy these kebabs as much as we do!

Oh I’ve had these before and absolutely loved them! You can bet I’ll be making them! Thanks for sharing your recipe. I can’t wait to pick up some ground lamb and get started. Guess I’ll have to make the naan to go with it. Shame on me if I don’t! 🙂

Ciao! I know, finding that in Italy can be a problem! Hai provato nelle macellerie “etniche”? I know my mum bought ground lamb from an Arab butchery in Milan a couple of times! I can ask her where she got it from! 🙂

Hi thanks for this. Quick question though – you say cook the kebabs in the oven until cooked through but to a complete beginner like me how will I know when they are cooked through or for how long do I need to cook them?

Hi Shikesh! It’s hard to give a specific time, as that will depend on the thickness of the kebabs. However, it should take about 25-35 minutes. To check that they are cooked through, insert a knife in the centre of the kebab if the juices run clear and no blood comes out, they are ready. I hope it helps.

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[…] from any country are a favourite. These seekh kebabs are from India and I found the recipe at Manus Menu. He also has the recipe for a decent Hari Chutney, which is the perfect accompaniment for these […]